Back to the Daring Bakers Challenge, though!
The November 2009 Daring Bakers Challenge was chosen and hosted by Lisa Michele of Parsley, Sage, Desserts and Line Drives. She chose the Italian Pastry, Cannolo (Cannoli is plural), using the cookbooks Lidia’s Italian-American Kitchen by Lidia Matticchio Bastianich and The Sopranos Family Cookbook by Allen Rucker; recipes by Michelle Scicolone, as ingredient/direction guides. She added her own modifications/changes, so the recipe is not 100% verbatim from either book.
The juicy stuffed bird my parents made. That's my mother's china in the background, which I promised her I would not sell on eBay after she dies (isn't this the sort of discussion everyone has over Thanksgiving dinner?)
What's funny about this challenge is that just a couple of days prior to Lisa's announcement, I was walking through the grocery store pondering cooking techniques I wanted to try. I settled on deep frying as one thing that still really mystified me. When this challenge was issued, it just confirmed for me what I've remarked every month about the Daring Bakers; that is, that the group helps me stretch my skills with each new "daring" recipe. I enthusiastically shopped around online for some cannoli forms, though other daring bakers got inventive with tinfoil. Look, he even has a little blueprint drawn out! Leave it to an engineer, right? Other than the forms, I was all set: big heavy saucepan, candy/fry thermometer, big round cookie cutter, and bottle after bottle of vegetable oil.
Turns out cannoli are quite simple! After mixing and chilling the dough, I rolled it out (springy, but otherwise nice to work with), cut some circles, and rolled them out until they were extremely thin. While my first shell turned out a little dark (you really have to remove them a touch before you think they're done), overall, they were a success!
I filled my shells three ways. All started with the same traditional sweetened ricotta base, but one group was then covered in chopped hazelnuts and hunks of dark Ghirardelli chocolate. The next batch was covered with chopped peanuts and Reese's Peanut Butter Chips. Finally, the last group of cannoli were coated with a big handful of Hershey's Cinnamon Chips. These were my favorite; the cinnamon chips amplified the subtle cinnamon flavor of the shells. No matter which way we ate them, though, they were delectable little three-bite desserts, with the perfect ratio of crunch to cream.
Three topping selections and some chocolate-dipped edges!
No need to be intimidated by this Daring Bakers Challenge. While it pushed me out of my comfort zone, it was relatively simple and definitely a lot of fun. Thanks to Lisa for a delicious mission!
My favorite topping: cinnamon chips!
Recipe by: adapted from Lidia Matticchio Bastianich, Allen Rucker, Michelle Scicolone Yields: 22-24 4" cannoli Printable version of this recipe
Cannoli Shells Ingredients: 2 cups (250 grams/8.82 ounces) all-purpose flour 2 tablespoons(28 grams/1 ounce) sugar 1 teaspoon (5 grams/0.06 ounces) unsweetened baking cocoa powder 1/2 teaspoon (1.15 grams/0.04 ounces) ground cinnamon 1/2 teaspoon (approx. 3 grams/0.11 ounces) salt 3 tablespoons (42 grams/1.5 ounces) vegetable or olive oil 1 teaspoon (5 grams/0.18 ounces) white wine vinegar Approximately 1/2 cup (approx. 59 grams/approx. 4 fluid ounces/approx. 125 ml) sweet Marsala or any white or red wine you have on hand (I used Sauvignon Blanc) 1 large egg, separated (you will need the egg white but not the yolk) Vegetable or any neutral oil for frying – about 2 quarts (8 cups/approx. 2 litres) 1/2 cup (approx. 62 grams/2 ounces) toasted, chopped pistachio nuts, mini chocolate chips/grated chocolate and/or candied or plain zests, fruits etc.. for garnish Confectioners' sugar *Note - If you want a chocolate cannoli dough, substitute a few tablespoons of the flour (about 25%) with a few tablespoons of dark, unsweetened cocoa powder (Dutch process) and a little more wine until you have a workable dough (Thanks to Audax Artifex).
Cannoli Filling Ingredients: 2 lbs (approx. 3.5 cups/approx. 1 kg/32 ounces) ricotta cheese, drained 1 2/3 cups cup (160 grams/6 ounces) confectioner’s sugar, (more or less, depending on how sweet you want it), sifted 1/2 teaspoon (1.15 grams/0.04 ounces) ground cinnamon 1 teaspoon (4 grams/0.15 ounces) pure vanilla extract or the beans from one vanilla bean 3 tablespoons (approx. 28 grams/approx. 1 ounce) finely chopped good quality chocolate of your choice 2 tablespoons (12 grams/0.42 ounces) of finely chopped, candied orange peel, or the grated zest of one small to medium orange 3 tablespoons (23 grams/0.81 ounce) toasted, finely chopped pistachios *Note - If you want chocolate ricotta filling, add a few tablespoons of dark, unsweetened cocoa powder to the above recipe, and thin it out with a few drops of warm water if too thick to pipe.
DIRECTIONS FOR SHELLS: 1. In the bowl of an electric stand mixer or food processor, combine the flour, sugar, cocoa, cinnamon, and salt. Stir in the oil, vinegar, and enough of the wine to make a soft dough. Turn the dough out onto a lightly floured surface and knead until smooth and well blended, about 2 minutes. Shape the dough into a ball. Cover with plastic wrap and let rest in the fridge from 2 hours to overnight. 2. Cut the dough into two pieces. Keep the remaining dough covered while you work. Lightly flour a large cutting or pastry board and roll the dough until super thin, about 1/16 to 1/8” thick (An area of about 13 inches by 18 inches should give you that). Cut out 3 to 5-inch circles (3-inch – small/medium; 4-inch – medium/large; 5-inch;- large. Your choice). Roll the cut out circle into an oval, rolling it larger and thinner if it’s shrunk a little. 3 Oil the outside of the cannoli tubes (You only have to do this once, as the oil from the deep fry will keep them well, uhh, oiled..lol). Roll a dough oval from the long side (If square, position like a diamond, and place tube/form on the corner closest to you, then roll) around each tube/form and dab a little egg white on the dough where the edges overlap. (Avoid getting egg white on the tube, or the pastry will stick to it.) Press well to seal. Set aside to let the egg white seal dry a little. 4. In a deep heavy saucepan, pour enough oil to reach a depth of 3 inches, or if using an electric deep-fryer, follow the manufacturer's directions. Heat the oil to 375°F (190 °C) on a deep fry thermometer, or until a small piece of the dough or bread cube placed in the oil sizzles and browns in 1 minute. Have ready a tray or sheet pan lined with paper towels or paper bags. 5. Carefully lower a few of the cannoli tubes into the hot oil. Do not crowd the pan. Fry the shells until golden, about 2 minutes, turning them so that they brown evenly. 8. Lift a cannoli tube with a wire skimmer or large slotted spoon, out of the oil. Using tongs, grasp the cannoli tube at one end. Very carefully remove the cannoli tube with the open sides straight up and down so that the oil flows back into the pan. Place the tube on paper towels or bags to drain. Repeat with the remaining tubes. While they are still hot, grasp the tubes with a potholder and pull the cannoli shells off the tubes with a pair of tongs, or with your hand protected by an oven mitt or towel. Let the shells cool completely on the paper towels. Place shells on cooling rack until ready to fill. 9. Repeat making and frying the shells with the remaining dough. If you are reusing the cannoli tubes, let them cool before wrapping them in the dough.
DIRECTIONS FOR FILLING: 1. Line a strainer with cheesecloth. Place the ricotta in the strainer over a bowl, and cover with plastic wrap and a towel. Weight it down with a heavy can, and let the ricotta drain in the refrigerator for several hours to overnight. 2. In a bowl with electric mixer, beat ricotta until smooth and creamy. Beat in confectioner’s sugar, cinnamon, vanilla and blend until smooth. Transfer to another bowl and stir in chocolate, zest and nuts. Chill until firm.(The filling can be made up to 24 hours prior to filling the shells. Just cover and keep refrigerated).
ASSEMBLE THE CANNOLI: 1. When ready to serve..fill a pastry bag fitted with a 1/2-inch plain or star tip, or a ziplock bag, with the ricotta cream. If using a ziplock bag, cut about 1/2 inch off one corner. Insert the tip in the cannoli shell and squeeze gently until the shell is half filled. Turn the shell and fill the other side. You can also use a teaspoon to do this, although it’s messier and will take longer. 2. Press or dip cannoli in chopped pistachios, grated chocolate/mini chocolate chips, candied fruit or zest into the cream at each end. Dust with confectioner’s sugar and/or drizzles of melted chocolate if desired.
LISA'S TIPS AND NOTES: - Dough must be stiff and well kneaded - Rolling the dough to paper thinness, using either a rolling pin or pasta machine, is very important. If the dough is not rolled thin enough, it will not blister, and good cannoli should have a blistered surface. - Initially, this dough is VERY stubborn, but keep rolling, it eventually gives in. Before cutting the shapes, let the dough rest a bit, covered, as it tends to spring back into a smaller shapes once cut. Then again, you can also roll circles larger after they’re cut, and/or into ovals, which gives you more space for filling. - Your basic set of round cutters usually doesn’t contain a 5-inch cutter. Try a plastic container top, bowl etc, or just roll each circle to 5 inches. There will always be something in your kitchen that’s round and 5-inches if you want large cannoli. - Oil should be at least 3 inches deep and hot – 360°F-375°F, or you’ll end up with greasy shells. I prefer 350°F - 360°F because I felt the shells darkened too quickly at 375°F. - If using the cannoli forms, when you drop the dough on the form into the oil, they tend to sink to the bottom, resulting in one side darkening more. Use a slotted spoon or skimmer to gently lift and roll them while frying. - DO NOT crowd the pan. Cannoli should be fried 2-4 at a time, depending on the width of your saucepan or deep fryer. Turn them once, and lift them out gently with a slotted spoon/wire skimmer and tongs. Just use a wire strainer or slotted spoon for flat cannoli shapes. - When the cannoli turns light brown - uniform in color, watch it closely or remove it. If it’s already a deep brown when you remove it, you might end up with a really dark or slightly burnt shell. - Depending on how much scrap you have left after cutting out all of your cannoli shapes, you can either fry them up and sprinkle with confectioner’s sugar for a crispy treat, or let the scraps rest under plastic wrap and a towel, then re-roll and cut more cannoli shapes. - Push forms out of cannoli very gently, being careful not to break the shells as they are very delicate. DO NOT let the cannoli cool on the form, or you may never get it off without it breaking. Try to take it off while still hot. Hold it with a cloth in the center, and push the form out with a butter knife or the back of a spoon. - When adding the confectioner’s sugar to the filling, TASTE. You may like it sweeter than what the recipe calls for, or less sweet, so add in increments. - Fill cannoli right before serving! If you fill them an hour or so prior, you’ll end up with soggy cannoli shells. - If you want to prepare the shells ahead of time, store them in an airtight container, then re-crisp in a 350°F (176 °C) oven for a few minutes, before filling. - Practice makes perfect. My first batch of shells came out less than spectacular, and that’s an understatement. As you go along, you’ll see what will make them more aesthetically pleasing, and adjust accordingly when rolling. My next several batches turned out great. Don’t give up!!
Cutting out cannoli and getting ready to fry.
My first little cannoli! Then all the cannoli ready for dipping and filling.